Lemongrass Chickpea Pancake Rolls with Herb Crunch

Ingredients

• all-purpose flour1 cup
• egg1
• milk1 cup
• lemongrass paste1 tbsp
• salt1/2 tsp
• canned chickpeas, drained and mashed1 1/2 cups
• sesame oil1 tbsp
• green onion, chopped2
• cucumber, julienned1
• cilantro and mint, chopped1/2 cup
• lime juice2 tbsp
• sweet chili sauce2 tbsp

Method

1. 1Whisk flour, egg, milk, lemongrass paste, and salt into a smooth batter.
2. 2Cook thin pancakes in a lightly oiled skillet until set and lightly speckled on both sides.
3. 3Warm sesame oil in another pan, add mashed chickpeas and green onion, and cook just until fragrant.
4. 4Stir in half the herbs and a spoonful of lime juice to brighten the filling.
5. 5Fill each pancake with chickpeas and cucumber, then roll or fold into neat parcels.
6. 6Drizzle with sweet chili sauce and top with the remaining herbs.

Tips

• Make the pancakes thin so they roll easily without tearing.
• For extra texture, leave some chickpeas partially whole instead of mashing completely.
• These are best eaten warm, but the filling can be made ahead and reheated gently.

Nutrition